I roasted the pears with fragrant cardamon, nutmeg and vanilla, leaving them juicy and sticky, and served with fluffy, light ricotta pancakes and greek yoghurt. The pancakes are great with any fruity topping - poached plums with cinnamon, stewed apple with raisins or fresh blueberries and raspberries all work really well. They are also fabulous sprinkled with pecan nuts and drenched in maple syrup.
Spiced Roasted Pears
1 teaspoon vanilla paste
Freshly grated nutmeg
5 cardamon pods (lightly crushed)
Couple of knobs of butter
3 eggs (separated)
50g caster sugar
2 tablespoons melted butter (plus more for cooking)
100g plain flour
- Pre-heat the oven to 180c (160c fan oven).
- Peel, quarter and core the pears, and mix with the 50g sugar, vanilla paste, nutmeg and cardamon pods in a baking dish – dot with a couple of knobs of butter, and roast in the pre-heated oven for half an hour until just tender (adjust the cooking time depending on the ripeness of your pears).
- For the pancakes, mix together the egg yolks, ricotta and 50g sugar until combined. Mix in the melted butter, then sift and gently stir in the flour. In a separate bowl whisk together the egg whites until stiff, then carefully fold into the rest of the batter.
- Warm a non-stick pan over a medium heat with a little butter, and dot heaped tablespoons of the batter in the pan. Leave the pancakes to cook for a couple of minutes, then flip over when lightly risen and golden underneath.
- Cook until golden on the other side, and then serve with the warm roasted pears (remove the cardamon pods first) and some greek yoghurt or crème fraiche on the side.